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Nutty, crunchy chicken with a sweet and tangy sauce, it’s easy to impress with this Almond Crusted Chicken with Cherry Balsamic Sauce.
I am always trying to come up with gluten-free ways to “crunchify” my chicken that don’t require buying special ingredients, like gluten-free bread crumbs. So I thought that almonds would make a great chicken coating. Then I saw this Apricot-Balsamic Chicken from Recipe Girl. The sauce sounded really good, and I know cherries pair well with balsamic vinegar, so I figured I could just use cherry preserves in place of the apricot. Her recipe called for a simple sautéed chicken breast, but I thought that using the sauce with an almond-crusted chicken breast would bring in some additional elements of texture and flavor.
Now you know I am a total fan of sweet and savory, so this was a perfect combination for me. Then you had the sharpness of the vinegar, and the crunch of the chicken. Rich without being unhealthy. Total contrast, and yet balance. Served with some simple steamed broccoli (which I dipped in more of the sauce) and brown rice, and you have a fairly simple dinner that is full of flavor.
Almond Crusted Chicken with Cherry Balsamic Sauce
For the chicken:
- 1 lb thinly sliced chicken breasts or chicken breasts pounded thin
- 1/4 cup plain Greek yogurt
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1 1/4 cup sliced almonds
For the chicken:
- Preheat your oven to 350°F. Line a baking sheet with foil and spray with olive oil or cooking spray.
- Combine the Greek yogurt, salt, and pepper in a bowl or plastic bag.
- Add the chicken, and mix to completely coat each piece.
- Place the almond in a shallow dish.
- Dip the coated chicken into the almonds to cover on both sides, and place on the prepared baking sheet.
- Bake for 15-20 minutes, or until chicken is cooked through. While the chicken is baking, prepare the sauce. Spoon the sauce over the chicken to serve.
For the sauce:
- While the chicken is cooking, heat oil in a saucepan over medium heat.
- Add onion, and saute for about 5 minutes, until the onion is soft and translucent.
- Add the salt, pepper, and thyme, and saute for another minute or two.
- Add the preserves and vinegar, and stir until the preserves melt and the sauce is thickened,, about 5 minutes.